Blackened Shrimp Stroganoff – A Bold and Creamy Twist on a Classic
Stroganoff has been a beloved comfort dish for generations—rich, creamy, savory, and always soul-satisfying. But when you take that comforting base and pair it with spicy blackened shrimp, something magical happens. Blackened Shrimp Stroganoff becomes a dish that feels both familiar and completely new—a fusion of bold Cajun flavor and old-world creaminess that sends your taste buds on the most delightful journey.
This dish brings together the deep warmth of smoked paprika, cayenne, garlic, and herbs with the silky richness of a classic stroganoff base. Mushrooms, onions, and garlic create an aromatic foundation while butter and sour cream build the luxurious sauce that coats every bite. Instead of beef, shrimp take center stage—seared over high heat until blackened at the edges, tender in the middle, and bursting with smoky, savory flavor.
It’s the perfect balance: hearty yet fresh, creamy yet spicy, comforting yet vibrant. And best of all, it comes together in under 30 minutes, making it an effortless weeknight indulgence that still feels restaurant-worthy. Whether you’re serving it over egg noodles, mashed potatoes, rice, or even cauliflower mash for a low-carb version, it’s a dish that satisfies deeply.
Blackened Shrimp Stroganoff also brings beautiful flexibility. You can make it fiery or mild, use your favorite noodles, enrich the sauce with cream cheese, or brighten it with lemon and herbs. It’s easy to customize and impossible to mess up.
Get ready for a dish that feels familiar, exciting, and downright cozy.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun or blackening seasoning
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream (or half Greek yogurt)
- 1 tablespoon cornstarch (optional thickener)
- 8 ounces egg noodles (or pasta of choice)
- Fresh parsley for garnish
Instructions:
- Season the Shrimp
Pat shrimp dry and toss with smoked paprika, Cajun seasoning, salt, pepper, and thyme. - Start the Noodles
Bring a pot of salted water to a boil and cook noodles according to package directions. Drain and set aside. - Blacken the Shrimp
Heat olive oil in a skillet over medium-high heat. Sear shrimp 2–3 minutes per side until blackened and opaque. Remove and set aside. - Sauté Aromatics
In the same skillet, melt butter. Add diced onion and cook until softened, about 4 minutes. Add mushrooms and cook until golden and their moisture evaporates. - Add Garlic and Seasonings
Stir in minced garlic, Worcestershire sauce, and remaining spices. Cook 30 seconds. - Create the Sauce
Pour in chicken broth and bring to a gentle simmer. If you want a thicker sauce, mix cornstarch with 2 tablespoons water and stir it in. - Stir in Sour Cream
Reduce heat to low and whisk in sour cream until smooth and creamy. Do not boil. - Combine Everything
Add cooked noodles and blackened shrimp back to the skillet. Toss gently so everything is coated in the creamy sauce. - Serve and Garnish
Top with fresh parsley or more paprika. Serve hot.
Blackened Shrimp Stroganoff
Ingredients
Equipment
Method
- Season shrimp with paprika, Cajun seasoning, salt, pepper, and thyme.
- Cook noodles according to package instructions and drain.
- Sear shrimp in hot oil 2–3 minutes per side until blackened; remove.
- Sauté onion and mushrooms in butter until softened.
- Add garlic, broth, Worcestershire sauce, and spices; simmer.
- Whisk in sour cream and optional cornstarch slurry.
- Return shrimp and add noodles; toss to coat.
- Serve hot with parsley garnish.
Notes
Tips & Tricks
Dry the shrimp well
Dry shrimp blacken much better and don’t steam.
Don’t overcook the shrimp
Remove as soon as they curl and turn opaque.
Use smoked paprika
It gives the stroganoff a smoky, earthy, deep flavor.
Sour cream should be added off heat
This prevents curdling and keeps the sauce velvety.
Want more spice?
Add a pinch of cayenne or extra Cajun seasoning.
Variations
- Creamier Version: Add 2 ounces cream cheese for a richer sauce.
- Low Carb: Serve over cauliflower mash or zoodles.
- Mushroom Lover’s: Add shiitake or cremini for extra earthiness.
- Lemon Twist: Add lemon zest and juice for brightness.
- Garlic Lovers: Double the garlic for extra flavor.
Serving Suggestions
- Serve over buttered egg noodles for a classic stroganoff feel.
- Spoon over mashed potatoes or creamy polenta.
- Pair with rice, quinoa, or couscous.
- Add garlic bread or roasted asparagus for a full meal.
- Serve with a crisp salad to balance the richness.
Storage Information
- Refrigerator: 2–3 days
- Freezer: Not recommended (shrimp can become rubbery)
- Reheat: Gently on stovetop with a splash of broth or cream; avoid high heat
FAQ
Can I use frozen shrimp?
Yes—just thaw and pat dry thoroughly.
Can I substitute chicken?
Absolutely—blackened chicken works beautifully.
Can I use yogurt instead of sour cream?
Yes, Greek yogurt works well but add it off heat to avoid curdling.
Can I make it less spicy?
Use sweet paprika instead of smoked or Cajun seasoning.
History / Fun Facts
Classic stroganoff dates back to 19th-century Russia, where it was traditionally made with beef and a sour cream sauce. Over the years, cooks have reinvented the dish with chicken, turkey, mushrooms, and seafood. Blackening, meanwhile, is a Cajun technique created by Chef Paul Prudhomme, famous for its bold spices and high-heat searing. Combining creamy stroganoff with blackened shrimp results in a contemporary fusion dish that honors both traditions—and tastes irresistible.
